Classic Meatloaf & Mashed Potatoes

A comforting classic, this savory beef meatloaf is baked until tender and flavorful, served with creamy mashed potatoes and vibrant green peas.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 5
• Cuisine: American
• Difficulty: Medium
• Cost: $3.67/serving

Dietary

• Nut-Free
• High-Protein

Tags

• comfort food
• classic
• savory
• bake
• crowd-pleaser
• kid-friendly

Ingredients

• 1.5 pound ground beef (85/15 or 90/10 lean)
• 1 cup plain breadcrumbs
• 1 cup milk (for mashing)
• 1 egg (large, beaten)
• 0.25 cup ketchup
• 2 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 1.5 teaspoon salt (divided)
• 2 pound russet potatoes (peeled and quartered)
• 4 tablespoon butter (for mashing)
• 2 cup frozen green peas

Instructions

1. Preheat your oven to 350°F. In a large bowl, combine the ground beef, plain breadcrumbs, 1/2 cup milk, beaten egg, 1/4 cup ketchup, Worcestershire sauce, dried thyme, dried oregano, 1/2 teaspoon black pepper, and 1 teaspoon of salt. Mix gently but thoroughly until all ingredients are well combined (do not overmix).
2. Form the meat mixture into an oval-shaped loaf and place it in a baking dish or on a parchment-lined baking sheet. Spread a thin layer of extra ketchup over the top of the meatloaf.
3. Bake for 50 to 60 minutes, or until the internal temperature reaches 160°F. Allow the meatloaf to rest for 5-10 minutes before slicing.
4. About 20 minutes before the meatloaf is done, start the mashed potatoes. Place the peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
5. Drain the potatoes well. Return to the hot pot. Add 1/2 cup milk and 4 tablespoons butter, then mash until smooth and creamy. Season with salt and black pepper to taste.
6. While the meatloaf rests, steam the frozen green peas according to package directions, about 3-5 minutes, until tender and bright green.
7. Slice the meatloaf and serve alongside the creamy mashed potatoes and steamed green peas.

Notes

Resist the urge to overmix the meatloaf mixture, as this can make the finished loaf dense. A gentle hand is best for a tender result.

Nutrition (per serving)

• Calories: 765
• Protein: 34.9 g
• Carbohydrates: 69.2 g
• Fat: 39.5 g
• Fiber: 6 g
• Sodium: 1297 mg
• Saturated Fat: 17.2 g
• Sugar: 10.8 g
• Cholesterol: 158 mg